So this is Summer! Finally, after all of those <90 degree days, we’re finally here. Sweltering heat, how we have missed you! And that means the land is drying a bit so we’re finally working in some late summer cover crops for quick green manures, planting new bush and pole beans, trellising new transplants of all makes and models, and all the while we are already busily packing new flats with multiple varieties of seeds for upcoming Fall plantings.
The true heat of summer also means that soon we will take our summer CSA break. There was some confusion recently on this so I will clarify: You only pay for weeks you receive food. There are 34 weeks total in the season. If you signed on late, don’t worry – you payed for the pro-rated amount of weeks. I will never ask you or your family to fast because August is too hot for cucumbers or July is too wet for tomatoes. As soon as we know when the break is going to occur, I will write an email and post to the blog.
I hope that everyone enjoyed the Rabbit from last week. I grew up knowing the taste of wild rabbit and there is no comparison to the ones we raise in the shade of the orchard here. Each day those rabbits and the baby chicks happily receive small mountains of fresh colorful scraps from the veggie garden. But this week, the Meat CSA holds 3 Tenderloin filets – “the master of all steaks!” I know you’ll enjoy them – just please don’t overcook.
You have already read via email that this week is the last week to order Milk and Cheese for August. We are willing to offer Milk two times/month if this would make Milk and cheese more attractive an option. If you would take advantage of this with regular purchases, please let us know by email at: email@example.com
Finally, I want to recognize our new Chef at White Oak Pastures. Reid Harrison comes to us from Macon GA and honed his culinary skills at school in Chicago, as well as restaurants near and far. We’re so proud to have him join the team and look forward to offering some of his special creations to you over the coming weeks. And remember, your membership also includes a free tour of our farm and a meal at our small restaurant. So feel free to come meet Reid in person and see how we do Farm to Table at White Oak.
No more news, let’s get down to dinner…
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
Tenderloin Filet (x3) – Derived from the most tender muscle of the beef carcass, these steaks are the master of all steaks. Savor them for the evenings that really count. They lend themselves well to grilling, broiling and pan frying.
Pasture Raised Eggs:
Beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week. (Wanna add eggs to your order this week? Please email me or call our office today: 229-641-2081)
Certified Organic Vegetables:
Buckwheat Ensalada – Young tender buckwheat greens are a perfect summer salad alternative when lettuce is out of season. They have a hint of nuttiness, CLICK HERE to check out several tasty buckwheat green concoctions at Yummly.
Garlic – one head of Inchelium Red softneck garlic, an heirloom variety we know you’ll enjoy.
Okra or Bush Beans (very limited) – Mixed varieties of tomatoes OR mixed Red and Green Okra.
Basil! – Caprese salads with Jay’s cheese are a summer favorite of mine. Pesto all around! CLICK HERE FOR AN EASY PESTO RECIPE
Cucumbers or Squash – Squash still trying to make a comeback. But those Suyu long cucumbers just carry on like champions!
Peppers or Eggplant – Mostly peppers. And they are delicious this week!
Mixed Hot peppers – Mostly, jalapenos and Cayenne types. Bagged separately for your convenience.
Elliot and Stuart Pecans – from Pecan Point Farm and Koinonia farm, these are the last of our 2012 harvested crop and we look forward to a fresh new crop coming soon this Fall. As you know, We sell lots of goodies from Koinonia at our farm store. And if you live in Columbus, you probably already know George and Becky of Pecan Point fame, or at least you’ve sampled their yummy pecan pancake samples. Yum!